Stephanie Dungan

Dr. Dungan is investigating the properties of amphiphilic molecules (i.e. surfactants, emulsifiers) in solution and at interfaces. Her research is focusing on the way that surfactant interfacial properties control the rate of migration of hydrophobic solutes such as lipids or flavors within food emulsions. The influence of proteins on the self-assembly of amphiphiles into nanostructures such as microemulsions and liquid crystals is also an active area of interest.